Method:
Lightly saute the onion and pumpkin in oil. Add salt and pepper, then remove from the fire. In a bowl, lightly beat eggs and add the cheese, parsley and breadcrumbs. Pour this into the pumpkin mixture, stirring well.

Put half the fillo pastry in an oiled baking pan, brushing each sheet with oil before adding the next. Spread the filling over these and cover with the remaining sheets of pastry, again oiling each one. Score the fillo into squares with a pointed knife.

How interesting!! It sounds/looks like it would be a great holiday side dish. The pumpkin is grated so when it is sauteed it is still pretty al dente and in "pieces" or is this a very fine grating of it? Is the dish about 9X13"?

Gretchen, The pumpkin is finely grated so when you saute it, it's still al dente. In fact I just prepared it and the pie is baking in the oven. I used a 9x13" oven-proof glass dish and cut 15 pieces out of it. For this pie, it's better to use unripe pumpkin to avoid access liquid oozing out. In case your mixture is too soft, add a bit more breadcrumbs. For the fillo pastry, in case the packet contains more than 10 sheets, it doesn't matter, you can put all the sheets in there. Good luck!